Kokum Rasam/Punar Puli Saaru

Kokum /Punar Puli/Murudina Odu Rasam is good for digestion. It helps to get back the taste you lost during your sickness.

It is a practice in Dakshina Kannada and Malenadu (in Karnataka State) of using this Kokum once in a while. It is used to prepare rasam and drink during indigestion and fever. It helps to cure cold and helps to get back the taste of the taste bud in tongue..
Let us see the recipe. You can serve this rasam as soup too.

Things Needed:

Dried Cocum  : 5 to 6
Water : 2 cups
Green chillies : 2
Coriander Leaves : 2 Tablespoon ( wash and cut into small pieces).
Curry Leaves : 5 to 6
Salt :to taste
Jaggery  : 1 Tablespoon
Ghee : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Pepper : 1/4 Teaspoon
Jeera /Cumin seeds : 1/2 Teaspoon
Ingh :  a pinch
Turmeric powder: a pinch.

Method : 

1. Soak Kokum pods in hot water. (Wash it before you use). Squeeze out the pulp and keep it aside.

2. Crush pepper and jeera.

3. Wash coriander leaves and curry leaves. Cut into small. Wash green chilly and slit in between.

4. Keep a pan on the fire and heat. Add little ghee and mustard seeds. Let it splutter.
5. Add ingh and curry leaves. Add slit green chilly.
6. Add kokum pulp and add 2 to 3 glasses of water.

7.Add turmeric powder and jaggery . Let it boil nicely. Add crushed pepper and jeera. Add salt.

8. Let it boil nicely for 3 to 4 minutes.Shift Kokum Rasam to a serving dish.

9. Add cut coriander leaves and serve.

Note: 

You can add more water to take out the content from kokum pods. Adding more jaggery is optional.
This tangy and sweet taste is nice to have like a soup. Adding more pepper is optional.
Time : 20 Minutes
Serves : 4 to 5. 

You can prepare this and serve as soup.

Good for cold, cough, cooling down the body, removes pittam. Helps in easy digestion and helps the tasty bud to get better. (Tongue taste bud)

Paapdis for Sev Pooris or Or Pappadi chat

Papaadis are small Pooris, which are used in Chats and can be eaten plain pooris too..

Ingredients :
Maida :( All Purpose flour):  2 cup
Samolina ( Chiroti Rava ) : 1/2 cup
Salt : to taste
Oil : 11/2 cup
Salt : to taste
Cooking Soda : a pinch

Method:
Mix maida ( All Purpose flour ), Salt, Samolina ( Chiroti Rava, small size Rava) and soda  nicely in a big bowl. Heat one table spoon of oil and  pour it to the mixed flour.  Mix well and add water little by little and prepare thick dough. ( Should be thick like poori  dough) .  Cover the dough and leave it for 5 minutes.
Put one or two spoons of dry maida in  a small plate . 
Now knead the dough and  take a handful of dough and make a ball . Flatten the dough and turn both side of the flatten dough in  dry maida and roll this in chapati roller as chapatis. Take a small bottle cap and cut the flatten chapatis into small circle shapes. Just make small marks on  these small pooris in a small knife to get flatten pooris.   Deep fry these small pooris on low flame to get crispy pooris.  Repeat the same for the rest of the dough.  Paapadis or pooris are ready . Leave them for some time to cool down and put them in a air tight box and use when ever you need them.

Note :  Do  not roll into very thin chapatis. Let it be slightly thick . Must fry them on  low flame to get the crispiness.  Can add butter instead of  hot oil. Do not use Dalda .( A kind of margarin). Using a small knife or the edge of the spoon to mark small cuts in the pooris help them to be flat. ( It does not allow the poori to be fluffy).  Add the hot oil on the flour and leave it for coolingfor 5 minutes and then add water to prepare the poori dough.
One more step is to roast Maida flour for 2 to 3 minutes add a spoon of oil and leave it for cooling. Then add water to prepare pooris or steam the plain flour for 8 minutes in a pressure cooker and when cools you can prepare pooris. ( No need to add any oil to steamed flour.
Step to steam Maida flour:  Keep little water in a pressure cooker. Keep a bowl upside down . On the top keep Maida in a container ( without adding water- dry flour should be steamed. You can also put this flour in a towel and tighten around the flour and them steam it).   
You can also prepare  pooris which are used in Paani pooris by flattening the chapaatis a bit thinner.   And do not cut or mark the small pooris. So that it becomes fluffy and good for paani pooris.

20 to 25 pooris can be made.